Dash DSV300 Instruction Manual And Recipe Manual page 13

Tarragon Chive Salmon
Ingredients Directions
(4) 6 oz salmon filets Fill the Sous Vide with warm water and set to
with skin, 3-5 cm thick 117ºF. Season the salmon filets with salt and
pepper. Top each filet with 1 tbsp of the tarragon,
1 lemon, thinly sliced
chives, and butter. Place in a vacuum bag with
sliced lemon and seal with the vacuum sealer.
4 tbsp butter
Place bag in the Sous Vide for 1 hour. When
4 tbsp fresh tarragon,
finished cooking, remove the bag from the Sous
roughly chopped
Vide, cut open the bag and gently plate the fish.
Pour remaining sauce from the bag over the fish
4 tbsp chives,
and serve. Garnish with parsley and a lemon slice.
roughly chopped
fresh parsley
salt and pepper
24 ∙ recipes
Fresh Herb Rubbed Pork Cutlets
Directions
Ingredients
(4) 6-oz. boneless pork cutlets,
Fill the Sous Vide with warm water and set to 140ºF.
2-4 cm thick
Pulse fresh herbs, garlic, lemon zest, vinegar, salt,
¼ cup parsley
pepper, and olive oil in a food processor until
10 large basil leaves
a paste is formed. Rub the cutlets liberally with
6 sprigs thyme,
herb mixture. Place in a vacuum bag and seal with
remove stems
vacuum sealer to remove the air.
2 cloves garlic, minced
zest of 1 lemon
Place in the Sous Vide for 2 hours. When finished
1 tbsp. white cooking, remove the bag from the Sous Vide. Add
balsamic vinegar
olive oil to a skillet and heat over high heat. Sear
½ tsp. salt
each side of the cutlets for 1 minute, and serve or
1 tsp. fresh
until golden brown. Transfer cutlets to a plate.
cracked pepper
¼ cup virgin olive oil
recipes ∙ 25